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Zucchini scooped out and stuffed with seasoned chicken, baked until golden. These boats are a fun low carb lunch that makes vegetables the main event.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Slice each zucchini in half lengthwise and use a spoon to scoop out the centers, creating 6 boat shells. Arrange them cut-side up on the baking sheet and drizzle with half the olive oil.
In a skillet over medium heat, add the remaining olive oil. Sauté chopped onion and minced garlic for 2 minutes until fragrant, then add diced red bell pepper. Cook for an additional 3 minutes, stirring occasionally.
Reduce the heat to low. Stir in the shredded cooked chicken, dried oregano, salt, and black pepper. Mix until the chicken is evenly combined and heated through, about 2 minutes.
Evenly spoon the chicken mixture into the zucchini boats. Top each boat with shredded mozzarella. Bake for 18–20 minutes, or until the cheese is golden and bubbly and the zucchini is fork-tender but not mushy.
